Nov 4

Escarole and Beans

Who’s in the mood for some good old fashioned Italian peasant food? Well, you’ve come to the right place 🙂


This is a very easy dish that can be served as a side, or on its own as is, or with an added protein. I put a little pancetta in this batch. Ready in minutes and very inexpensive to make!

Escarole and Beans

1 head escarole, rinsed well, roughly chopped
extra virgin olive oil
3 cloves garlic, choppped
crushed red pepper
salt and pepper
1 can cannellini beans, drained

Heat oil in a large pan or dutch oven. Add garlic and crushed red pepper and let cook for around 20 seconds before adding escarole. Move around and let cook down (it will reduce a lot during cooking process), adding a little salt and pepper.

Once escarole has reduced, add beans. Stir and add salt and pepper to taste, and more crushed red pepper if you like. Cook a few more minutes until beans soften. Serve hot or at room temp.

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